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Comment faire Bondiola a la Parrilla
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Bondiola is pork collar, marbled and grilled until the fat shines. It is the asado cut when the table wants pork, sliced thick.
Bondiola a la Parrilla is a cherished asado choice, especially when the table yearns for pork. This dish hails from the heart of Argentine grilling traditions, where the marbled pork collar takes center stage. Often found sizzling on the parrilla during long weekend gatherings, bondiola offers a succulent alternative to the usual beef cuts, making it a beloved staple in barbecues across the country. The pork collar, with its rich marbling, transforms into a tender, juicy delight as it grills, the fat rendering to a glossy finish. Each thick slice promises a savory bite, perfectly enhanced with a sprinkle of coarse salt and a side of chimichurri. The simplicity of its preparation lets the natural flavors shine, making it a must-have for any authentic Argentine asado.
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